Quote:
Originally Posted by forgop
On the Virtual Weber site, I had some posting about my first pork butt and dealing with temps/tenderness. The conclusion I came to was when cooking with something bone-in like a pork butt, you perform the "bone wiggle" maneuver of sorts. Thus if the bone doesn't feel like it's just gonna slide out from the meat literally falling off the bone, keep on cooking. It seems as long as you keep cooking it slow enough, to hell with what a thermometer says as you just go by the feel of it.
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I have posted this before, but I have had butts which were done perfectly and the bone was solid in the meat still. You really NEED to get a reliable thermometer. I have been wrong just going by the temp before, but it's rare. Also, you might not have been going at 220F. Those pics you posted look like the bark was a bit dried out which results mostly from a higher temp (since you stated you only let them smoke for ~8 hours).